Pineapple Serrano Hummus

Just when I thought regular hummus couldn’t get any better…Ally from Ally’s Kitchen created this recipe for Dole, and I’m excited to be a part of the Food Blogger Blast Party 2016 Rose Parade. This is one of several recipes recreated by a few of us food bloggers to “virtually” participate in Dole’s 2016 Rose Parade, where Ally will be doing cooking demos for 2 days in Pasadena at “Live on Green” December 29 and 30 before the Rose Parade.

Here’s some more info about the Rose Parade –

The count down to the Rose Parade with Dole Packaged Foods at the first “Live on Green” event takes place in Pasadena, where families are invited to indulge in food, entertainment and fun activities at free three-day event Dec. 29 and 30 from 9 a.m. To 8 p.m., and Dec. 31 from 9 a.m. to 3 p.m. at the Pasadena Conference Center.

At “Live on Green,” Angelenos and visitors from around the world will explore 100,000 square feet of free entertainment, unique and rare exhibitions, and fun activities, as well as indulge in healthy snacks and beverages at the Dole Bistro. Dole California Cook-Off Champion Ally Phillips of Ally’s Kitchen will perform live cooking demonstrations and share quick and fun recipes featuring Dole Packaged Foods’ products. On January 1, tune in to watch the Tournament of Roses Parade where Dole Packaged Food’s float, “Soaring Over Paradise,” explores the world’s rainforests. The float includes four waterfalls, a zip line that travels through the rainforest canopy and a flock of Macaws that appear to take flight over the floral gardens.

Wish I could be there in person!

This hummus is an amazing combination of spicy and salty with a slight sweetness from the pineapple.
What a fantastic idea. Ally’s the bomb. We loved this with sesame crackers and pita chips, but I think it would be fantastic rolled up in a tortilla with veggies or chicken, or both.Here’s your printable!

Put the garlic, tahini, garbanzo beans, pineapple, salt, serrano pepper and lemon juice in a food processor and blend. Add ¼ cup of the liquid from the beans and blend into a creamy mixture.

Place in a bowl. Make concentric circle swirls with a butter knife. Drizzle on olive oil and sprinkle on the sesame seeds then dust with a little paprika. Chill or serve immediately. Serve with pita or flat bread.

Shea, I just brought home the ingredients to make this (even though I’m making Ally’s Pineapple Upside Down Mini Cakes to Soar Over Paradise) and I can’t wait to dig in. Yours looks FABULOUS!Kim | a little lunch recently posted..In My Kitchen ~ December 2015